ROASTED MUSHROOM — ONION — WALNUT CAVIAR
1 lb mushrooms, of choice
3 medium garlic cloves, peel
1 Tbsp Bragg Apple Cider Vinegar
1 red onion, coarsely chop
¾ cup walnut pieces
2 Tbsps Bragg Olive Oil
shake of Bragg Sprinkle
1 tsp Bragg Liquid Aminos
Preheat oven to 450°F. Trim stems off mushrooms and cut caps into 1-inch pieces. Smaller mushrooms may be halved or left whole. In large baking pan combine mushrooms, onions, and garlic cloves. Drizzle with olive oil and toss to coat well. Distribute evenly in pan, then roast undisturbed for 10 minutes, stir well, redistributing evenly, and roast for 10 more minutes. Sprinkle walnuts over mushrooms and onions, add Sprinkle (24 herbs & spices) and roast for 5 minutes. Remove from oven and let cool for a few minutes. In food processor, combine all ingredients. Run motor until coarse paste is formed, scraping down sides as necessary. Serve on dry whole grain toast, pitas or crackers.
Great recipe. Love your products. They have kept me healthy for over 30 years! Many hugs to you Patricia!
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Comment by CarmensInstincts — June 13, 2012 @ 9:06 AM
Oh thank you Carmen! Blessings of Health Peace and Love to you! Patricia.
Comment by admin — June 13, 2012 @ 9:22 AM